Wednesday, November 18, 2009

Tomato Bacon Pomodoro

From Taste of Home Cooking School 50th Anniversary Cookbook
(This recipe tasted great and was really pretty fast. See the changes I made at the end.)

1 package (19 to 25 ounces) frozen ravioli or tortellini
½ pound bacon, finely chopped
1 tablespoon olive or vegetable oil
½ medium onion, diced
1 garlic clove, minced
1 can (14.5 ounces) crushed tomatoes
5 tablespoons tomato paste
2/3 cup chicken broth
¼ teaspoon dried basil
¼ teaspoon dried oregano
2 teaspoons chopped fresh parsley
Salt and pepper to taste

Prepare pasta according to package directions. Meanwhile, in a large skillet, cook bacon until almost crisp. Add onion and garlic; cook until onions are tender. Stir in the tomatoes, paste, broth, basil, oregano, and parsley; simmer for 3 minutes to blend flavors. Season with salt and pepper. Serve over cooked pasta. Yield: 4-6 servings.

I used rotini pasta instead of tortellini because that was all I had – 12 ounces of rotini was enough.
Next time I will skip the olive oil, but don’t drain the bacon (needed for flavor).
I used a can of diced tomatoes with Italian seasoning – didn’t have crushed in that size. I think the added seasoning helped.
I used a 3 ounce package of tomato paste instead of measuring tablespoons.
Used dried parsley instead of fresh.
Didn’t need any salt or pepper.
4.5 out of 5 stars. Would probably have been better with tortellini, but it was really good. The amount of oil and grease seemed excessive, but it didn’t look it in the finished product.

1 comment:

Sarah said...

Mmm, this sounds good. I'm going to give it a try!